Preparation time: 20 minutes
Cooking time: about 1 hour
1kg (2¼lb) Désirée potatoes
250-300g (9-10oz) plain flour
2 small eggs, beaten
4 tbsp roughly chopped parsley
100g (4oz) baby spinach
50g (2oz) finely grated Parmesan cheese
For the garlic butter sauce:
75g (3oz) unsalted butter
2 tbsp olive oil
3 garlic cloves, finely chopped
1 Preheat the oven to 190°C/R5. Pierce the potatoes all over and the bake in the oven for 1 hour or until tender. Allow to cool a little before peeling and then pass through a potato ricer to make perfectly smooth mash.
2 Place 250g of the flour in a roomy bowl and season well. Spoon in the potato and, using your fingers, gently combine. Add the egg and bring together with your fingers, adding more flour if the mixture seems a little sticky.
3 Take half of the dough, roll out until about 2cm thick and then cut into 2cm long lengths. Gently roll into ovals and press each one down with the back of a fork. Repeat with the remaining dough.
4 Bring a large pan of water to the boil and cook the gnocchi in batches. To cook to perfection, the gnocchi will rise to the surface of the water after a few moments, count to 15 and then remove with a slotted spoon.
5 To make the sauce, heat the butter and oil in a small saucepan, add the garlic and cook very gently without burning for about 4 minutes. Pour into a warmed serving dish, season to taste and add the herbs and spinach. Tip the hot gnocchi on top and combine well. Scatter with the Parmesan and serve straight away.
To make into a more substantial dish…
Combine with thickly sliced fried mushrooms and chunks of ripe Tallegio cheese.